Truffle Mushroom Risotto

Ingredients

• 3 cups bella mushrooms, sliced
• 1 tablespoon olive oil
• 2 tablespoons white truffle oil
• 3 large leeks finely chopped (white and pale green parts only)
• 4 tablespoons earth balance
• 4 cups of vegetable stock
• 1 1/2 cups Arborio rice
• 1 ½ teaspoon thyme
• 1 ½ teaspoon marjoram
• 1 cup plain unsweetened soy or almond
• ½ cup of white wine
• Salt and pepper

Directions

1. Sauté the mushrooms in 1 tablespoon olive oil. Sprinkle salt over the mushrooms to help evaporate the water. Stir in thyme and marjoram. Once the mushrooms are cooked, remove from heat and stir in truffle oil.
2. In a separate, larger pan sauté the chopped leeks in 2 tablespoons of earth balance.
3. Once the leeks have softened a bit, add in 1 cup of broth and 1 tablespoon earth balance.
4. Bring to a boil, add in the Arborio rice, and lower the heat to simmer.
5. Add in remaining 2 tablespoons of earth balance.
6. Continually stir the rice while alternately adding stock and milk, about 1/2 cup at a time until rice is just tender and creamy-looking.
7. Once rice is cooked, add in sautéed mushrooms. Simmer for about 5 minutes to let the flavor meld.
8. Remove from heat and stir in ½ cup of white wine.

Pair with a Pinot Noir wine.